Strawberry Lemonade Buttermilk Cake Recipe

If you’re looking for a cake that feels like summer sunshine and springtime bliss wrapped into one, then this Strawberry Lemonade Buttermilk Cake is your new best friend. Imagine soft, tender lemon cake layers infused with tangy buttermilk, filled with luscious homemade strawberry compote and silky lemon mascarpone chantilly cream, and topped off with a gorgeous lemon drizzle that sparkles with white chocolate goodness.

This cake is a celebration of bright, fresh flavors balanced by creamy textures perfect for birthdays, afternoon teas, or just because you deserve a treat that tastes like sunshine. Trust me, this recipe will become a staple in your baking repertoire, especially if you love desserts that deliver a wow factor without being overly complicated.

Why You’ll Love This Strawberry Lemonade Buttermilk Cake

A Symphony of Flavors

Lemon and strawberry are a classic combo, but here, they’re taken to the next level with a moist buttermilk cake base. The acidity of the lemon zest and juice cuts through the sweetness, while the buttermilk adds tenderness and depth to every bite. Then, the strawberry compote adds a burst of fruity freshness, perfectly complemented by the rich and creamy strawberry Swiss buttercream and the light, airy lemon mascarpone chantilly.

Perfect for Any Occasion

Whether it’s a sunny brunch with friends, a summer picnic, or an elegant dessert for a dinner party, this cake fits all occasions. Its stunning presentation and balanced flavors make it a crowd-pleaser.

Made with Simple Ingredients

All the ingredients are easy to find nothing exotic or intimidating. You can make every component from scratch, or if you’re pressed for time, some shortcuts won’t hurt (I’ll share some tips below).

Ingredients For Strawberry Lemonade Buttermilk Cake

Here’s a breakdown of everything you need to make this spectacular cake, split by component:

Lemon Cake:

• 150g unsalted butter, softened
• 280g powdered sugar
• 3 medium eggs, room temperature
• 1 ½ tsp vanilla extract
• 260g all-purpose flour
• 10g cornstarch
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp fine salt
• 210ml buttermilk
• Juice and zest of ½ lemon

Filling and Frosting:

• Homemade strawberry compote (recipe below)
• Strawberry Swiss buttercream (recipe below)
• Lemon mascarpone chantilly cream (recipe below)

Lemon Drizzle:

• 50g white chocolate
• 50g heavy cream
• 2 tsp lemon curd
• A drop of yellow food coloring

Step-by-Step Instructions

Let’s get baking! Here’s exactly how to bring this stunning cake to life.

Step 1: Preheat & Prep

Set your oven to 165°C (325°F). Prepare three 15 cm (6-inch) cake pans by lining the bottoms with parchment paper. This ensures your cakes come out clean and easy to remove.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Sifting helps to aerate the flour and ensures even distribution of the leavening agents, which means your cake will rise beautifully.

Step 3: Cream Wet Ingredients

In a large mixing bowl, beat the softened butter with powdered sugar and lemon zest until the mixture becomes light, fluffy, and pale in color. This creaming process is key to a tender crumb. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Step 4: Combine Everything

Gradually add the dry ingredients alternately with the buttermilk into the butter mixture, beginning and ending with the dry ingredients. Mix gently but thoroughly until just combined, then stir in the fresh lemon juice. Avoid overmixing to keep the cake tender.

Step 5: Bake the Cake Layers

Divide the batter evenly among the three prepared pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in their pans for about 10 minutes before transferring to a wire rack to cool completely.

Making the Filling & Frosting

This cake is all about layering vibrant, luscious flavors. The fillings and frostings are what take it to the next level.

Homemade Strawberry Compote

Ingredients:

• 300g fresh strawberries, hulled and chopped
• 75g granulated sugar
• 1 tbsp lemon juice

Instructions:

1. In a saucepan, combine strawberries, sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until strawberries break down and the mixture thickens slightly (about 10-15 minutes).
3. Let cool completely before using.

Strawberry Swiss Buttercream

Swiss meringue buttercream is silky and less sweet than traditional buttercream perfect to balance the tartness of strawberries and lemon.

Ingredients:

• 4 large egg whites
• 200g granulated sugar
• 340g unsalted butter, softened and cut into cubes
• 1 tsp vanilla extract
• 100g pureed strawberries (strained for seeds if desired)

Instructions:

1. In a heatproof bowl, whisk egg whites and sugar over simmering water until sugar dissolves and mixture reaches 71°C (160°F).
2. Beat the mixture on high speed until stiff, glossy peaks form and the meringue is cooled to room temp.
3. Gradually add butter cubes while mixing. Add vanilla extract.
4. Mix in strawberry puree until combined and smooth.

Lemon Mascarpone Chantilly Cream

This light cream adds a fresh zing and creamy texture.

Ingredients:

• 250g mascarpone cheese
• 250ml heavy cream
• 3 tbsp powdered sugar
• 1 tbsp lemon zest
• 1 tbsp lemon juice

Instructions:

1. Whip heavy cream with powdered sugar until soft peaks form.
2. Gently fold in mascarpone, lemon zest, and lemon juice until smooth.

Assembling the Cake

1. Level the cake layers if they have domed.
2. Place the first layer on a cake stand or plate.
3. Pipe a border of strawberry Swiss buttercream around the edge (this helps hold the fillings in place).
4. Fill the center with a layer of strawberry compote, followed by a generous spread of lemon mascarpone chantilly cream.
5. Repeat with the remaining layers.
6. Apply a thin crumb coat of buttercream all over the cake to seal in crumbs.
7. Chill for at least 2 hours, or pop in the freezer for 30 minutes for faster setting.

The Showstopper: Lemon Drizzle

To make the lemon drizzle:

1. Melt white chocolate and heavy cream together in a double boiler until smooth.
2. Remove from heat and stir in lemon curd and yellow food coloring.
3. Let the drizzle cool to about 30°C (86°F) before pouring it over the chilled cake. This temperature allows it to flow beautifully without melting the frosting.
4. Pour slowly over the top, letting it drip down the sides for a gorgeous effect.
5. Finish decorating with extra buttercream swirls and thin lemon slices.

Tips and Tricks for Baking Success

• Room Temperature Ingredients: Always use eggs and butter at room temperature for the best emulsion and texture.
• Don’t Skip Sifting: Sifting dry ingredients adds air and removes lumps, making for a lighter cake.
• Measuring Flour: Use a kitchen scale or spoon and level your flour packing flour can cause dense cakes.
• Chill for Cleaner Layers: Chilling the crumb coat sets the frosting, making the final icing smooth and easy to work with.
• Homemade Compote: Use ripe, juicy strawberries for the compote, but avoid overly mushy or underripe fruit.
• Lemon Zest: Fresh lemon zest is a flavor powerhouse don’t substitute with dried zest.
• Make Ahead: You can prepare the compote and frostings a day ahead and refrigerate, just bring them to room temperature before assembling.

Frequently Asked Questions About Strawberry Lemonade Buttermilk Cake

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a high-quality gluten-free flour blend that includes xanthan gum. The texture may vary slightly but the flavor will be just as delicious.

How should I store this cake?

Keep it refrigerated due to the mascarpone and buttercream, but let it sit at room temperature for 20-30 minutes before serving to bring out the flavors.

Can I substitute fresh strawberries with frozen?

Fresh strawberries work best for the compote, but if using frozen, thaw completely and drain excess liquid to avoid a watery filling.

What if I don’t have buttermilk?

Make your own by adding 1 tbsp lemon juice or vinegar to 210ml milk and letting it sit for 5 minutes.

Final Thoughts

This Strawberry Lemonade Buttermilk Cake is a delightful treat that brings together the bright flavors of lemon and strawberries with the richness of creamy fillings and a decadent drizzle. It’s a cake that’s sure to impress family, friends, and even the toughest dessert critics.

Whether you’re an experienced baker or just looking to challenge yourself, this recipe balances simplicity with showstopping results. And the best part? Every bite tastes like a little celebration of sunshine and joy.

Give this recipe a try and let me know how it turns out! Share your photos and stories I love hearing from you.